Assistant F&B Manager

Role summary The Assistant F&B Manager makes sure that F&B decisions and standards are implemented efficiently, every day, across Fresca, Chica, Staygreen and events. Management decisions are taken by the Resort Manager, the Cluster General Manager and the CEO. This role turns those decisions into action on the floor, and acts as the main link between management and the Thai F&B teams. The Assistant F&B Manager works alongside the Restaurant General Manager and outlet managers in support of their role, not as an extra layer above them. This is a hands-on, operational role, present on the floor during service. Key responsibilities Implementation and follow-up • Implement decisions, new standards and SOPs agreed by management across all outlets, and follow up until they are fully in place. • Translate and explain new procedures, menus and service standards to the Thai teams, in Thai, so that every staff member understands what is expected and why. • Track action plans from management meetings, audits and guest feedback, and report progress to the Resort Manager. • Carry out regular outlet checks (service, set-up, cleanliness, grooming, ambience) and correct issues on the spot with the outlet teams. Daily operations • Be on the floor during peak service, supporting the outlet teams at Fresca, Chica and Stay Green wherever needed, including breakfast. • Run the daily F&B briefing covering occupancy, arrivals, VIPs, groups, events, allergies and dietary requirements. • Handle guest feedback and complaints on the spot, apply service recovery within agreed limits, and record follow-up. • Coordinate with the kitchen, stewarding, Front Office and Engineering to solve daily operational issues quickly. • Act as Manager on Duty when scheduled. Events and functions • Coordinate the delivery of events, wellness retreats, group and corporate functions, and special hotel events such as monthly brunches. • Prepare and distribute function sheets, brief all departments before each event, and supervise set-up, service and breakdown. • Plan event staffing and equipment, including casual staff when required, without disrupting outlet operations. Team and training • Organize and deliver on-the-job training for the service teams on standards, product knowledge, upselling and hygiene. • Support new staff onboarding, and help the outlet managers with scheduling, grooming standards and discipline in line with STAY policies and Thai labour law. • Keep communication flowing between management, kitchen and service teams, and raise team concerns early. Cost control and administration • Monitor payroll against forecast business, and flag overtime or overstaffing to the outlet managers and Resort Manager. • Support beverage cost control, par stocks, monthly inventories, wastage and breakage in line with the Procurement Manual. • Prepare daily and weekly reports on covers, revenue, guest feedback, events and incidents. Health, safety and compliance • Ensure food safety and hygiene standards (HACCP) are followed in all outlets and at events, and that alcohol is served responsibly in line with Thai regulations. • Make sure F&B staff know fire, safety and emergency procedures, and that incidents are reported. • Carry out any other reasonable duties as assigned by the Resort Manager or Cluster General Manager. Candidate profile Experience • Thai national with at least 3 to 5 years of F&B experience in 4- or 5-star resorts or hotels, currently Assistant F&B Manager, or Senior Outlet Manager with significant administrative experience • Proven experience in high-volume breakfast operations, banqueting, including special hotel events such as brunches. Skills and knowledge • Fluent Thai and advanced English, spoken and written, to link management with the Thai teams and report clearly. • Sound knowledge of service standards, food safety (HACCP) and beverage. • Comfortable with POS, PMS and Excel. Diploma or degree in Hospitality Management preferred. Personal attribute

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